Gougères farcies au Fromage Bleu Castello®

Ingrédients pour 6-8 portion

Pour les gougères
½ tasse            125 mL               eau
½ tasse            125 mL               lait
½ tasse            125 mL               beurre
1 tasse             250 mL               farine tout usage
4                                                 gros œufs
1 tasse             250 mL             Fromage Suisse Tre Stelle®, râpé

Pour le miel épicé
¾ tasse          175 mL             miel
1 c. à thé         5 mL                graines de coriandre, grillées
1 c. à thé         5 mL                graines de cardamome, grillées

Pour la mousse de Fromage Bleu
1 pqt                                        gélatine instantanée
¼ tasse            60 mL             eau froide
¼ tasse            60 mL             eau bouillante
1 c. à thé         5 mL                jus de citron frais
1                                              pomme Granny Smith, pelée et coupée finement en dés
½ tasse           125 mL             crème à fouetter
1 pqt                125 g               Fromage Bleu Traditionnel Castello®

Gougères farcies au Fromage Bleu Castello®


Preheat oven to 400ºF (200ºC).

In a medium saucepan over medium high heat, bring the water, milk and butter to a simmer. Add the flour and with a wooden spoon, stir aggressively to combine ensuring there are no lumps. With the saucepan still over medium high heat, continue to cook the dough while stirring; until the dough pulls away from the sides of the pan and develops a shine.

Transfer the dough to the bowl of a mixer fitted with the paddle attachment. On medium speed beat the dough while adding eggs, one at a time, ensuring each addition is fully incorporated. Add the shredded Swiss Cheese last.

Transfer the dough to a piping bag fitted with a ½” plain tip. Pipe 1” rounds approximately 2” apart on a parchment lined baking sheet.

Place in oven and bake for approximately 20 minutes until puffed and golden; the gougeres should also be dry in the middle.

Spiced Honey
Combine all of the ingredients into a small saucepan over medium heat. Bring to a light simmer; remove from heat and strain out the spices.

Blue Cheese Mousse
In a small bowl, add ¼ cup of cold water, sprinkle gelatin and let stand for 1 minute. Add ¼ cup of boiling water and stir constantly until granules are completely dissolved.

In another small bowl add lemon juice to diced apple; strain and set aside.

In a medium bowl whip the cream until soft peaks form. In a food processor,  purée the Blue Cheese until smooth. Add gelatin mixture and fold in the whipped cream. Chill the mixture and right before piping fold in the apples. Transfer to a piping bag with a plain tip.

Using the tip of a wooden spoon, poke a small hole into the bottoms of the gougeres. Fill with mousse mixture and brush with spiced honey. Serve immediately.

Makes approximately 30 gougeres.

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